*  Exported from  MasterCook  *
 
                        PUCCIA (OLIVE STUDDED ROLLS)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Italian                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   ts           Dried yeast
      1/3   c            Warm water
    3       c            Water at room temperature
    1       c            Biga Pugliese
    5 1/2   c            Unbleached all-purpose flour
    1       c            Whole-wheat flour
    1       tb           Salt
    4 1/3   oz           Small, meaty black olives in
                         -- water or brine, pitted
                         Cornmeal
 
   Stir the yeast into the warm water in a large bowl or
   heavy mixer. Let proof for 10 minutes.  Add the
   remaining water & the biga & mix until well blended.
   Add the flours & mix until the dough comes together, 1
   to 2 minutes, although it will not come away from the
   sides of the bowl.  With very wet hands, knead until
   the dough is very silky, soft & elasticy. Knead on a
   lightly floured board to eliminate the stickiness.
   Knead in the olives by hand to ensure that they remain
   whole.  Place dough in a lightly oiled bowl & let
   rise, covered, until tripled, 3 to 4 hours. Pour the
   wet dough out of the bowl onto a floured work surface.
   Do not punch it down.  Flour the top & divide into 12
   pieces (or 16 if you want smaller rolls).  Have a bowl
   of water handy to keep your hands very wet. Flatten
   each piece & roll it up lengthwise.  Pat them flat,
   turn the dough 90 degrees & roll them up again.  Shape
   each piece into a ball.  Set on a floured baking
   sheet.  Toss a hailstorm of flour over the tops &
   cover with a heavy cloth.  Leave until doubled, 1 to 1
   1/2 hours. Preheat the oven to 425F.  Bake the rolls
   until they are crusty & golden, about 25 to 30 minutes.
   VARIATIONS: Puccia di Grano Duro.  Substitute 7 1/2 c
   durum flour for the flours above.  Knead the dough for
   an extra two minutes. Puccia di Uva Passa.  Use
   raisins, softened in water for 30 minutes, in place of
   the olives. Pizzi.  Add 1/4 ts to 3/8 ts hot pepper
   flakes to the vegetables of Cucuzzara (see recipe) &
   folding them into the dough in place of the olives.
  
 
 
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